Crispy pork coated in a light pineapple sauce makes a wonderful sweet and sour combination. We’ve been enjoying this mild dish this summer for entertaining friends and family.
1 pound boneless lean pork (prefer pork loin)
1 can pineapple chunks in unsweetened pineapple juice (1 lb. 4 oz.)
½ red bell pepper (about 4 oz.)
3 cups canola or vegetable oil for deep-frying
1/3 cup flour
¼ cup cornstarch
1 teaspoon salt
½ cup water
Unsweetened pineapple juice from the can (about ¾ cup).
1 tablespoon cornstarch dissolved in 2-tablespoons water.
Cut pork into 1-inch cubes. Cut red bell pepper into 1-inch squares. In a medium size bowl, mix the batter ingredients together until smooth. Add pork cubes to batter, coating each piece well and set aside. In a small bowl, dissolve 1-tablespoon cornstarch with 2-tablespoons water together and set aside.
Preheat oven to 400 degrees. Heat 3 cups oil in a wok or a deep fryer over medium-high heat. When the oil is hot, drop in one piece of pork at a time. Deep-fry approximately 1/3 of the pork cubes at one time until light brown. Transfer the pork onto a non-stick cookie sheet and keep hot in the oven for up to 15 minutes. The pork will continue cooking and become crisp. Be cautious not to over bake, otherwise the pork will become tough.
Heat ¾ cup of unsweetened pineapple juice in a non-stick wok or a saucepan over medium-high heat and bring to a boil. Add the dissolved cornstarch. Stir until the sauce slightly thickens and becomes clear. Add the pineapple chunks and red bell peppers to sauce. Stir and bring to a boil for about 1 minute. Remove the pork cubes from the oven and add to the sauce mixture. Mix well and serve hot.
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 15 to 20 minutes